Preheat oven to 350°F with the fan (convection). Using a pastry brush or paper tower, grease your pan with the melted butter. Don't go more than 3/4s the way up. Make sure to get all the little grooves! Depending on the size of your pan, you may be able to make a few single serving sized mini cakes as well.
In a large mixing bowl, add flour, sugar, and baking powder. Whisk to combine.
In a separate large mixing bowl, whisk together eggs, most of the butter (leave a little to grease your pan), evaporated milk, coconut milk, and vanilla extract.
Add wet ingredients to dry and mix until combined and smooth.
Pour the batter into the cake pan and carefully tap the bottom of the pan on the table a few times to remove any air bubbles.
Add half your raspberries to the batter. Position them evenly and press them into the batter until full submerged.
Bake the cake until the top is nice and golden brown and the centre of the cake is set (not jiggly). A toothpick inserted into the centre should come out clean. About 55 minutes. Transfer to a cooling rack and let cool for about 15 minutes before carefully separating the edges of the cake from the pan with a knife.
Melt the white chocolate chips until you have the right runny consistency and add your Matcha powder. Mix until smooth, glossy, and beautiful!
Flip your cake out onto your serving plate. Decorate the cake by pouring your glaze over the top of the cake and piling the raspberries on-top. You may want to use a spoon for the glaze to make sure that you get nice drips down the sides.